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The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
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Paperback ISBN:
978-1-78801-133-4
PDF ISBN:
978-1-83916-852-9
EPUB ISBN:
978-1-78801-570-7
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
222
Publication date:
26 Oct 2018
Book Chapter
Chapter 12: Chewing Gum
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
170 - 173
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 12, pp. 170-173.
Download citation file:
This chapter covers the formulation and manufacture of chewing gum, including gum bases, texturisers, antioxidants, sugars, dextrose, glucose syrup and flavours. The problem of interaction between flavours and texturisers is considered. Mention is also made of the problems of chewing gum gaining or losing moisture and the use of humectants and packaging to control the problem.
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